Friday saw the releases of Travis Scott’s “Escape Plan,” Post Malone’s “One Right Now” with The Weeknd, NLE Choppa’s “Jumpin” with Polo G, Bobby Shmurda’s “Splash,” French Montana’s “Panicking” with Fivio Foreign, and Latto’s “Soufside,” along with the releases listed below.
Here is the best of hip-hop this week ending November 5, 2021.
Albums/EPs/Mixtapes
Aminé — TwoPointFive
Aminé
Following in the same vein as 2018’s OnePointFive, the Portland native fills the space between his last full-length album and his next one with this mixtape. And, just as on its predecessor, TwoPointFive finds Aminé experimenting with new sounds such as those on single “Charmander” (I saw a tweet that said Aminé is “in his Pinkpanthress phase” and somehow that read a very accurate).
Beanz — Tables Turn
Beanz
Rhythm+Flow contestant Beanz didn’t let her elimination from the competition deter her from aggressively pursuing her dream and hip-hop is all the better for it. Her flows are on-point, her wit is sharp, her beat selection is groovy and enjoyable and her content is relatable on her first album, and with assists from fellow verbal assassins Benny The Butcher, Cozz, and Reason, she shows every indication of the staying power that’ll take her far beyond the legacy of the show that introduced her to the world.
Curtis Roach — The Joy Tape
Curtis Roach
We’re no longer “Bored In The House,” so Detroit native Curtis Roach shifts gears for his next stylistic evolution. The Joy Tape is aptly titled, with bubbly production matching Curtis engaging good vibes and dextrous rhymes.
Fourth Eye Tribe — Don’t Try This At Home
Fourth Eye Tribe
New Orleans-bred collective Fourth Eye Tribe drops their eclectic debut tape after gaining experience doing time with Pell’s Glbl Wrmng crew. They’ve also written for Theophilus London, polishing their craft; the work pays off here, as they try a ton of different styles. Not everything sticks, but enough does to show real promise for the future.
Key Glock — Yellow Tape 2
Key Glock
After successfully completing the promo cycle for his joint mixtape with his mentor and fellow Memphian Young Dolph, Key Glock drops the follow-up to his star-making 2020 album. He goes solo for 20 tracks with production from the likes of Tay Keith, bringing more of his blunt-force bars from the streets of Tennessee to the world.
Terrace Martin — Drones
Terrace Martin
LA jazz revivalist Terrace returns to the production efforts that first solidified him as one of hip-hop’s most coveted musical talents. Again combining jazz, rap, R&B, and other diaspora styles, Martin secures the assistance of longtime collaborators like Kendrick Lamar, James Fauntleroy, and Snoop Dogg, as well as rising stars Channel Tres, Cordae, D Smoke, and more.
Singles/Videos
Apollo Brown & Stalley — “No Monsters”
The Ohio rapper and DC producer have teamed up for a full-length project, Blacklight, coming next week. Stalley’s improvement as a writer has really been impressive over the past few years and linking him up with the always solid Apollo Brown produces some of the strongest music of his career.
Don Q — “Come Find Us” Feat. B Lovee
The Bronx native is best known for his work with fellow citizen A Boogie Wit Da Hoodie, but here, he eschews his Highbridge compatriot’s melodic flow to offer his own take on the drill sound that has bubbled up in the half-decade since they first arrived.
Saba — “Fearmonger” Feat. Daoud
Saba fans, rejoice! The Chicago native recently announced Few Good Things, the long-awaited follow-up to his seminal 2018 indie rap classic Care For Me, dropping off an upbeat single that shows the brighter place he finds himself three years later.
Wynne & Christo — “Mary’s Lambo”
Portland rapper Wynne teamed up with Dreamville in-house producer Christo (with whom she previously collaborated on songs from her 2019 debut album If I May) for a joint mixtape titled Do My Own Stunts. Building from previously released single “Carrot Cake,” she lets fly a flurry of wordplay wrangling bars that truly showcase the strength of her skills.
Yella Beezy — “I Guess”
Yella Beezy has been at the forefront of the growing Dallas wave for a minute, bouncing back from a six-month break with an ominous-sounding anthem.
Some artists covered here are Warner Music artists. Uproxx is an independent subsidiary of Warner Music Group.
The Los Angeles rap scene continues to grow and thrive, and Blxst is living proof. After blowing up in 2020 off the strength of his single “Hurt,” the rapper landed a deal with Red Bull Records shortly after, and dropped his debut project, No Love Lost last fall. We gave that project our RX distinction, and caught up with Blxst this summer to get his side of the story for How I Blew Up.’ “Early on I was really rapping,” he told Uproxx. “Until I really got comfortable with my singing voice, I was kinda insecure back then.”
Well, his stage presence couldn’t be more poised for the late-night performance he nailed last night, his debut TV appearance. Joined by west coast R&B staple Ty Dolla Sign, Blxst performed “Chosen,” off No Love Lost for The Tonight Show With Starring Jimmy Fallon. Leaning into a mix of rapping and singing, Blxst makes his way through a high school set in the performance, crooning his loved-up anthem to various girls, all with a little help from Ty. It’s a bit more involved than the typical late-night set-up, which makes for a more enjoyable watch. Check it out above.
Van Brunt/Taconic/Hillrock/Kings County/istock/Uproxx
If you ask novice whiskey drinkers where bourbon is made, you’re sure to have a few folks tell you it can only be made in Kentucky. This answer isn’t shocking. 95 percent of the country’s bourbon does indeed hail the whiskey-drenched southern state. But bourbon can be made anywhere in the United States — from sea to shining sea.
While the industry is dominated by big Kentucky names like Heaven Hill, Buffalo Trace, Jim Beam, and Wild Turkey, it should be noted that there are plenty of amazing, high-quality, and award-winning expressions coming out of other states, too. And one of the most notable among them is certainly New York with brands like Van Brunt, Hudson, Black Button, and Hillrock leading the way.
Below, you’ll find eight of our favorite bourbon whiskey expressions from the Empire State, ranked for your drinking pleasure. Check them out and get ready to savor NY’s finest!
If you live outside of New York, you might not have heard of Finger Lakes Distilling, but if you’re a whiskey fan you should definitely have them on your radar. The brand’s McKenzie Bourbon is distilled using classic distilling techniques, is non-chill-filtered, and has a mash bill made up of 70 percent corn, 20 percent rye, and ten percent malted barley. It’s known for its sweet corn, oaky, rich flavor.
Tasting Notes:
On the nose, you’ll find notes of toasted vanilla beans, clover honey, and slight, peppery rye spice, but not much else. On the palate, you’ll be treated to more cloves, candied orange peels, buttery caramel, and more peppery rye on back end. The finish is warming, but a little too hot for our taste.
Bottom Line:
While this whiskey has a ton of flavor, it does have a little more heat than we’d like. It’s good as a sipper but shines brightest as the base for a cocktail.
Recently, Hudson rebranded itself with new expressions and a new bottle design. It replaced its iconic Baby Bourbon with this new expression. This is a sweet corn fan’s dream with a mash bill of 95 percent corn and five percent malted barley both sourced from New York State. It’s aged in new, charred American oak casks for at least three years before bottling.
Tasting Notes:
This whiskey’s nose is fresh corn all the way. Sweet corn, caramel, vanilla, and dried fruits are the dominating scents. It tastes young, but that’s not the worst thing in the world. There’s also a lot of caramel corn, oak, and vanilla flavors. The types of flavors bourbon fans look forward to. All in all, a decent sipping whiskey.
Bottom Line:
This is as close to a full corn bourbon as you can get. With 95 percent corn, it’s sweet, smooth, and very easy to drink or mix with.
Brooklyn’s Van Brunt Stillhouse was named for a local farmer named Cornelius Van Brunt. Its bourbon is a complex four-grain bourbon made with a mash bill of New York-sourced corn, wheat, malted barley, and rye. The addition of wheat gives it a soft, sweet, mellow flavor.
Tasting Notes:
Complex aromas of spicy cloves, caramel corn, and oak are prevalent on the nose. Sipping it reveals hints of brown sugar, cinnamon, buttercream frosting, chocolate fudge, and rich oaky wood char. It all ends with a warming mixture of sweetness and spicy heat that leaves you wanting more,
Bottom Line:
This is a complex whiskey that has enough wheat to appeal to drinkers who appreciate the soft, sweet, smooth flavors of some much more expensive brands.
This award-winning whiskey is also Widow Jane’s flagship expression. It’s a blend of sourced whiskey (from Kentucky) aged at least ten years. They are married together, non-chill filtered and proofed using local mineral water from New York’s Rosedale Mines.
Tasting Notes:
The nose is highlighted by caramel apples, woody oak, vanilla beans, and cinnamon. The palate swirls with notes of dried cherries, sweet corn, vanilla and almond cookies, candied pecans, and slight peppery rye. It ends with more nutty sweetness that pairs well with a final spicy kick of rye.
Nutty, spicy, and highly memorable.
Bottom Line:
This is the type of whiskey you use to prove that sourcing whiskey isn’t a bad thing. It’s complex, nuanced, and well suited as a sipper neat or with a single ice cube.
Founded in 2013, Taconic Distillery is located in New York’s Hudson Valley. One of its best expressions is its Barrel Strength Bourbon. This small-batch whiskey has a mash bill of 70 percent corn, 25 percent rye, and five percent malted barley. It’s high proof and known for its mix of sweetness and peppery heat.
Tasting Notes:
Breathe in the aromas of brown sugar, caramel candy, charred wood, and peppery rye before taking your first sip. Then delve into a palate of clover honey, sweet treacle, vanilla beans, almond cookies, peanut brittle, and more cracked black pepper at the finish. It’s a nice mix of caramel sweetness and spicy pepper.
Bottom Line:
This whiskey is big, bold, sweet, and spicy all rolled into one. It’s a great sipper but requires a few dashes of water to open it up.
In the last few years, Rochester, New York’s Black Button has begun to make a name for itself on the national stage. Now is the time to try its flagship expression, Black Button Four Grain Straight Bourbon. Made with a mash bill of locally grown corn, wheat, rye, and malted barley, Black Button Four Grain is a true farm-to-bottle expression.
Tasting Notes:
Before sipping take a moment to breathe in the aromas of dried cherries, caramel corn, sweet malts, crisp fall apples, and oak. It will only help to complement the flavors of candied pecans, buttery caramel, vanilla beans, and slight baking spices on the palate. It all ends in a warming, sweet finish that begs to be sipped neat.
Bottom Line:
This bourbon is only aged for two years, but it’s more than enough to make this a nice, gentle, sweet sipper on a cool fall evening.
This award-winning bourbon is very unique. It’s made with New York-grown corn from the Finger Lakes Region as well as English-sourced Golden Promise barley. It’s double-distilled in pot stills before being aged in new, charred American oak casks for 3-6 years.
Tasting Notes:
You’ll find a whole lot going on with this whiskey’s nose. There is a grainy, almost Scotch-like aroma along with citrus zest, butterscotch, vanilla, and charred oak spice. The palate is filled with notes of buttery caramel, dried orange peels, cinnamon, spicy nutmeg, and more toasted oak. The last few sips offer a warming cacophony of dried fruits and caramel.
Bottom Line:
With its use of UK-sourced barley that’s paired with New York corn, this bourbon is a transatlantic bridge between bourbon and Scotch and that’s a tasty combination.
This is a truly complex sourced (source undisclosed) whiskey that is made with tireless detail, using the solera method of aging. If you don’t know what that means, it’s simply an aging process that utilizes a pyramid-like structure in which a portion of the lower-level whiskey is removed and new whiskey is added to the upper barrels. It’s a way of melding young and old whiskeys together while never fully emptying the barrels.
This unique bourbon is also finished in Oloroso sherry butts.
Tasting Notes:
This is an incredibly complex expression. The nose offers up a symphony of vanilla beans, maple candy, dried cherries, sweet sherry, and charred oak. The palate reveals hints of sweet sherry, chocolate fudge, dried fruits, more caramel, toasted vanilla beans, and a nice hint of spice at the finish. You’d have a tough time finding a better example of a whiskey with a mix of sherry sweetness, subtle spice, and vanilla.
Bottom Line:
This bourbon is rich, creamy, decadent, and almost dessert-like. It deserves to be enjoyed neat or on the rocks after a heavy meal.
As a Drizly affiliate, Uproxx may receive a commission pursuant to certain items on this list.
Mere days before Ed Sheeran’s latest album = dropped, the English folk-pop star announced that he had contracted COVID-19 and was self-isolating as he worked towards recovery. That announcement was made back on October 24th and the singer (who is vaccinated) is no longer in quarantine. This calmed the nerves of the pop world, who were unsure if he would make his much-anticipated appearance this weekend as the musical guest on Saturday Night Live hosted by Kieran Culkin.
So this morning, Sheeran went (remotely) where every celebrity goes to set the record straight: The Howard Stern Show on SiriusXM. He spoke about his recovery from COVID-19, about songs off of the new album, and a lot more. “It’s quite an odd thing getting [COVID-19] and then having to announce it to the world… I’m still sort of being treated [like I have it],” he told Stern. He further explained that announcing his diagnosis was necessary as he had to cancel three appearances and “didn’t want to be rude.”
He explained that he had “really, really bad symptoms for three days,” but that he’s very much on the road to full health and plans to appear on SNL this weekend. “I don’t know why there was a huge uproar about that,” he said. “Everyone was saying they were scrambling to find a replacement, [but] I was always playing that.”
The conversation wasn’t all about COVID-19 however, as he spoke to Stern about becoming a better parent, how losing a close friend inspired his song “Visiting Hours,” and about the conversations he had with Elton John about both of those topics.
“Elton started ringing me like once a week because he’s a father and he want[ed] to check out how I was getting on and he loved seeing Lyra on FaceTime,” he said. “No one really knows the true heart of this bloke, because I’m not the only person he does this to. I know he has the same with Brandi Carlile, I know he has the same with [Lady] Gaga. He’s just a wonderful, wonderful human and he’s constantly plugged into music.”
Sheeran also performed “Shivers” and “Overpass Graffiti,” on video, which you can watch here and get more details on his conversation with Stern.
Ed Sheeran is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music Group.
While the frequent delays in vinyl production have been well-documented before the pandemic, the new supply chain issues have put wait times at a new high. Especially for independent or smaller artists who don’t have the financial means to skip the line, or pay more to have more pressings done simultaneously, the wait can completely alter an album’s release cycle. And since Adele announced her new album, 30, vinyl production has been a hot topic of conversation. In a recent interview, Ed Sheeran remarked that not only did Adele turn her album in early in order to jumpstart the pressings, but that he and other artists were impacted by her production schedule, too. This sparked a bit of outrage from smaller artists, who felt that the British diva had impacted the manufacturing schedule for everyone, but a new report from Billboard shows the delays aren’t all Adele’s fault.
“While an order of an estimated half a million records is nothing to scoff at, manufacturing delays have been an issue since vinyl demand spiked in July 2020,” writes Billboard editor Lyndsey Havens. “Coupled with supply-chain and labor issues, in addition to shortages of raw materials like PVC and paper products, delays were destined to happen — and now, at the end of 2021, are expected. Recent estimated turnaround times according to multiple pressing plant and label sources are averaging six to eight months.”
So, the delays aren’t Adele’s fault? Nope, they only make up 0.3% of the total vinyl that’s able to be pressed in a year. “As Billboard previously reported in June, pressing plants around the globe have the capacity to manufacture about 160 million albums a year and current demand more than doubles that,” Havens continued. “At most, Adele’s 500,000 units would amount to 0.3% of the total vinyl records manufactured this year.”
Check out her full Billboard report here, and feel free to pre-order your Adele vinyl in peace — or you know, go easy on her!
Some of the most interesting whiskeys on the market right now are ryes. In part, this is because rye whiskey is a very broad category. While “straight” rye comes from the U.S. and is adherent to certain laws that make it a rye (a minimum 51 percent rye mash bill being the core rule), “rye whiskey” can be made anywhere.
Right now, there are exciting ryes coming out of Ireland, India, Scotland, Denmark, Germany, Netherlands, Sweden, Japan, and more. While we’ve tried a fair few, many of them haven’t really hit U.S. shelves. Even Johnnie Walker is aging rye whisky in Scotland to cut into their iconic blends. It’s certainly an exciting time for the category, is what we’re getting at.
Today, we’re focusing on 25 Canadian, Irish, and American ryes that we’ve tasted over the past six months. While many of the rye whiskeys below are new releases or 2021 versions, we’ve also included a few classics that piqued our interest during recent tastings (we’ll make a more formal list of 2021 releases at the end of the year). As always, if any of these pop for you, click on those prices to try them yourself.
Indiana’s MGP rye is one of the most popular ryes on earth. Their rye is has a mash bill of 95 percent rye and five percent malted barley. The juice is aged for four to seven years before blending, proofing, and bottling.
Tasting Notes:
This dram opens up with a mix of resinous cedar, sharp rye spiciness, creamy vanilla, and a hint of fresh mint. The taste delivers on those notes while folding in hints of dark cacao (with water added), savory fruits, and a buttery/crumbly biscuit somewhere deep in the bottom of the sip. The end lasts a while and circles back around to that cedar and sap, with plenty more sharp spiciness.
Bottom Line:
This is as good a place to start as any. This is Indiana’s hugely popular MGP 95 percent rye, which helped launch the modern rye movement. While Bulleit is distilling this themselves now in Kentucky, this OG version will always have a place in our rye cocktail-loving hearts.
This rye was designed by the master himself — Master Distiller and whiskey legend Fred Noe — as a return to the bigger and bolder days of rye before Prohibition defanged a lot of the industry and its recipes. The juice is a throwback recipe to the 1920s version of Beam’s rye, giving the whiskey a fruitier and spicer edge in the process.
Tasting Notes:
Berries mingle with black pepper spice on the nose with a hint of candied cherries. Christmas spices cut with plenty of candied fruit — ripe and tart berries — slide in next, alongside hints of vanilla and toffee as the rye pepperiness powers the sip. As the whiskey builds before the fade, notes of black licorice, fresh mint, and dried flowers arrive and mingle with the rye spice and sweet fruits, lingering just long enough to keep you warm.
Bottom Line:
For this price, this whiskey has no business being this goddamn good. This is a killer workhorse rye to have on hand for mixing and sipping. You really cannot go wrong with this bottle.
Redemption is a Connecticut mainstay that sources its juice from MGP of Indiana. This whiskey MGP’s iconic 95 percent rye mash bill that’s then finished in rum casks in partnership with Plantation Rum. They’re using both Jamaican and Barbadian rum barrels, blended for this fascinating Rum Cask Finish.
Tasting Notes:
There’s a mix of rummy molasses that’s spiced with Christmas spices and vanilla, with a hint of tart fruit and sherried jamminess. The taste doesn’t really deviate too much from those notes and holds onto the molasses, spice, and vanilla while a touch of oak arrives late with a note of citrus. The end is short-ish and really leans into the rummy nature of the spices and sweetness.
Bottom Line:
It’s wild how much different this is than the other MGP ryes on this list. It’s so much more refined and deeply flavored that you’ll likely forget it’s even from Indiana. It’s also a great crossover whiskey that shines beautifully in cocktails or on the rocks as a sipper.
This is a subtle rye whiskey. The mash bill only has 51 percent rye grains next to 35 percent corn and 14 percent barley. The juice is then aged for several years and then blended, proofed, and bottled with no age statement.
Tasting Notes:
There’s a real sense of a dark chocolate bar that’s cut with dried chili and a touch of cinnamon that draws you in. The palate mellows that spice into a holiday spice mix while a honey sweetness and texture lead towards sweet cedar and the slightest wisp of vanilla pipe tobacco smoke. The finish takes its time as those spices keep your senses warm and buzzing on the slow fade.
Bottom Line:
I really love the subtly of this rye. In fact, I’d argue this feels almost indistinguishable from a high-rye bourbon if you close your eyes and don’t overthink it.
First released in 2018, this rye is really gathering steam right now. The Irish juice isn’t adherent to U.S. rye laws, so it’s unique. The mash is pot still whiskey (in name only) with both malted and unmalted barley that’s cut with 30 percent rye grains. The whiskey is then aged at Kilbeggan for an undisclosed amount of time. All of this makes this the first Irish whiskey to use rye grains again since before Prohibition.
Tasting Notes:
The nose draws you in with a sweet apple depth that’s almost like apple gelatin with vanilla cream on top next to a hint of very fine white pepper, dried lemon zest, and a whisper of oatmeal cookie. The palate expands on the spices of that cookie while leaning into a mild dried floral nature with more vanilla cream really helping the mouthfeel stay silky. The mid-palate sweetens pretty dramatically with the fruit becoming very sweet, kind of like apple gum and crafty cream soda made with real vanilla syrup.
Bottom Line:
It’s pretty rare to get ryes this sweet and fruity that still somehow feel familiar. While I’d argue for this as a cocktail mixer mostly, it’s a very interesting on the rocks whiskey to try when you’re looking for a little something different.
Old Forester’s rye is another unique whiskey. The mash bill is comprised of 65 percent rye, 20 percent barley, and 15 percent corn. That super-high barley component (relatively) allows the yeasts to really amp up their sugar consumption in the mash, which then brings out more of the rye flavor while also adding in more of the floral and malty barley notes. The juice then rests in Brown-Forman’s own barrels before it’s proofed to 100 proof and bottled.
Tasting Notes:
The nose draws you in with a very clear floral burst of summer flowers next to lemon drops, and a very sweet but very bespoke root beer vibe. The spiciness of that root beer leaning into the licorice roots and apple-cider-soaked cinnamon sticks while a hint of dill lurks in the background with green peppercorns. The mid-point lets that pepper mellows into a fine white pepper as the spice hits on a touch of star anise and more spicy rootbeer served out of a pine box cup with a final squirt of lemon as a counterpoint to the spicy and sweet juice.
Bottom Line:
This is so funky and weird as a rye whiskey at this price point. I used to not really dig this and then I had it again recently in Kentucky and it finally popped for me. I don’t know… just try it and see where it takes you, especially you dig the spicier aspects of root beers.
This whiskey was a long time coming. Master Distiller Chris Morris tinkered with this recipe for nine years before it was just right. The juice has a fairly low-rye mash bill, for a rye anyway. The bill only calls for 53 percent of the spicy grain. The rest is made up of local corn and malted barley. The whiskey then spends up to seven years maturing at their climate-controlled Versailles, Kentucky facility before its blended, proofed with soft limestone water, and bottled.
Tasting Notes:
Grassy rye comes through with a nice note of sharp black pepper next to mellow pear and marzipan with a hint of cedar bark. The palate really delivers on the pear with a honeyed sweetness while the rye pepperiness ebbs and flows without overpowering the subtler notes of malt, clove, and even fresh mint. The finish drives home the woodier aspects of the spice but leaves you with a dried straw feel.
Bottom Line:
This is another whiskey you should have on your bar cart for mixing up cocktails. It feels like classic rye that has a little more depth than, say, an average MGP one.
This rye is Texas in a bottle. The expression is made of 100 percent rye from a mix of Elbon Rye sourced from Northwest Texas as well as crystal, chocolate, and roasted rye. The juice is then aged for just under two years in a hot Texas rickhouse and cut with Hill Country spring water and nothing else.
Tasting Notes:
Cherries dipped in chocolate support black tea bitterness, light oak char, and a rush of cracked black pepper. The pepper leads the way as the bitter chocolate leans into an oolong green tea vibe as the sip gains a creamy and buttery toffee taste. The sip then barrels towards its end with a flourish of roasted peanuts and more of that tea bitterness and a final hint of salted dark chocolate-covered raspberry.
Bottom Line:
This could have easily been in the top five. It’s so damn unique and delicious. Folks are (finally) starting to pick up on the greatness of this Texas Rye and you’re seeing it pop up more and more on “best” lists this year. As early Balcones adopters, we say it’s about time.
Lot 40 is Canada’s Hiram Walker Distillery’s signature rye. The mash bill is 100 percent rye with 90 percent comprising of standard Canadian rye and the remaining ten percent malted Canadian rye. The recipe goes back to the 1700s and keeps things simple in aging, proofing, and bottling — allowing the rye grains to take center stage.
Tasting Notes:
Orange soda leads towards a clear note of dill and… it works! This is really unique. The taste is this mix of rich toffee, creamy vanilla, and soft cedar. It’s ultra-velvet and has this light touch of powdery spice and cacao on the very end that hints back a dried dill mixed with burnt orange peels that sort of close the circle.
Bottom Line:
Orange and dill. I will never get over those notes working together. This Canadian rye really does shine as a cocktail base or on the rocks. It’s also pretty easy to find these days, making it very attractive for anyone looking to break away from MGP rye.
This Virginia whiskey is made from 100 percent rye grains sourced from local farms. The juice matures for two years in Virginia before it’s proofed with local water to a very approachable 80 proof.
Tasting Notes:
This opens with a hint of peppery spice that leads towards lemon cream pie filling and a touch of vanilla pods on the nose. The palate holds onto that lemon vibe and marries it to black pepper — like a 1990s s”lemon pepper” spice blend — next to a rush of black licorice, white peaches, and more of that rich vanilla. The pepper gets powdery towards the finish, more like a fine white pepper, as the citrus lingers longest.
Bottom Line:
If you want to get into the history of American whiskey, you have to start in Virginia with a rye whiskey. This is a super approachable place to start thanks to the low ABVs. But don’t let that fool you, there’s a lot going on with this whiskey and it’s worth taking the time to really dig in with some water and ice in your glass. After that, move on to cocktails.
This 2021 release from WhistlePig has a pretty cool story and a wild mix of finishing barrels. The Vermont whiskey maker had. special 18-wheeler semi-truck and trailer made to transport barrels of Canadian rye from Vermont to Paso Robles, CA, and back — and yes, they had a blocker car. Before the 6,000-mile roundtrip journey started, some of the whiskey was barreled into red wine casks from Jordan Winery which held a Bordeaux blend. Once the barrels reached California, the remaining whiskey not in the wine casks was barreled in barrels from Firestone Walker Brewery which previously held their Imperial Stout, Imperial Blonde Ale, and Experimental Ale. All the barrels were then driven back to Vermont for proofing and bottling, making this the first “road finished” rye on the market.
Tasting Notes:
This opens with a burst of berry brambles hanging heavy with blackberries, blueberries, and … savory gooseberries next to a wisp of green stems and seeds that leads towards a woody maple syrup and a hint of orange zest. The orange zest drives the spiciness of the palate as stewed peaches and pears combine the fruit, sweetness, and spice while cedar sneaks in late. The finish leans towards a spicy-yet-fruity tobacco leaf with a touch more of that cedar and a cinnamon cookie with a hint of brown butter and sugar.
Bottom Line:
This is very gimmicky but I can’t deny that the whiskey delivers. I also like that WhistlePig has been crucial in highlighting the beauty of Alberta’s rye whisky to the masses. Lastly, this is a reasonably priced WhistlePig that you can actually find (a rarity for the brand). That makes this a winner all around.
This whiskey is a sourced Kentucky rye from an undisclosed distillery or distilleries. The batch is a small outing of only 91 barrels that have been vatted and then proofed with that soft Kentucky limestone water before bottling.
Tasting Notes:
This is like thick challah French toast with just the right balance of yolky custard, nutmeg, and cinnamon with a touch of vanilla oils and a hint of soft, worn leather on the nose. That vanilla turns into a thick eggnog pudding with a slight wet straw funk and black-tea-soaked dates with a touch more cinnamon. The mid-palate reembraces the leather with a dried tobacco whisper next to a light grainy warmth and a super soft minerality.
Bottom Line:
It’s hard to deny the quality of this rye. It’s just beautiful to drink. I guess that’s a testament to the rest of this list.
This almost universally beloved rye is made with a 100 percent rye mash bill on the prairies of Alberta. The grist (milled rye grains) is then married with Rocky Mountain glacial water and yeast for fermentation. The spirit is barrelled and left to mature for an undisclosed amount of time. The results are blended and bottled with zero fussing at cask strength, giving this whisky a real depth and sense of those chilly plains, mountains, and glacier-fed waters from Alberta.
Tasting Notes:
Green dill sits next to west cedar bark and rich yet sweet cherry candies on the nose. The taste veers into cream soda vanilla territory while red berries, savory pumpkin, and green peppercorns dominate. The end has this super-refined dark chocolate and brandied cherry vibe that bursts on your palate like firecrackers at midnight on New Year’s eve.
Bottom Line:
This continues to wow. While it’ll be a little harder to find (I actually came across a single bottle on top of a fridge at a gas station in very rural Kentucky a couple of months ago), it’s worth the effort. This might be the best Canadian rye on the market right now that’s actually still labeled as “Canadian rye” openly.
Taking spicy rye and finishing it off in port barrels adds a wonderful dimension to Sagamore’s famed rye expression. The port counterbalances the heat with a fruity nature that ebbs towards sweet, adding depth to the American grain spirit. It’s worth noting that this was awarded the “World’s Best Rye Whiskey” at the 2019 San Francisco World Spirit Competition.
Tasting Notes:
You’re greeted here with notes of buttery toffee, rich and meaty plums, and a matrix of baking spices. Sharp and sweet dark cherries and red berries come into play alongside a caramel smoothness. Then a bitter note comes in as the port fruitiness fades and rye spice rises. Finally, that sweet, plummy port nature takes over towards a dry-ish, warm end.
Bottom Line:
Maryland is the second stepping stone for anyone looking to retrace the history of America’s whiskey. This throwback rye recipe is amped up by a port cask finish that makes a lot of sense and helps this expression rise above the pack. Sip it, mix it, pour it over some rocks — you can’t go wrong.
This hand-selected single barrel expression hits on some pretty big classic rye notes (“classic” is becoming a theme here, as anticipated). The juice is selected from the center cuts of the third through fifth floors of the Wild Turkey rickhouses. There’s no chill filtering and the expression is only slightly touched by water for proofing.
Tasting Notes:
The peppery spice greets you with a sense of an old barrel, worn leather, and soft vanilla, with a light touch of sweetness. The body is svelte with fresh tobacco leaves accenting that hot pepper and mellowing cinnamon. There’s a musty barrel edge that leads towards a cedar box full of cigars, vanilla beans, and toffee on the long fade.
Bottom Line:
This is where I start to really hate rankings. On any given day, this could be top five or top three, or maybe top 50. There’s so much variation at play and this is a great whiskey all around and really great rye. While I like sipping this one on some rocks, I have to say: it makes one hell of a Manhattan.
10. George Dickel x Leopold Bros Collaboration Blend
The blend is built from four-year-old rye made in Denver at Leopold’s distillery. The rye is their Three Chamber Rye. The mash bill is 80 percent Abruzzi Rye and 20 percent Leopold Floor Malt. That’s blended with George Dickel’s un-released new column still rye, which is a 95 percent rye cut with five percent malted barley.
Tasting Notes:
The nose on this rings like crafty rye with clear notes of bright florals (think lavender and orange blossom) next to an almost woody touch of maple syrup straight from the treetap with a very mild dusting of dark cacao powder and soft leather that really draws you in. The palate delivers on the promise of the nose, with touches of holiday-spiced orange oils and rosewater leading towards light marzipan next to a prickly bramble of berry bushes hanging heavy with dark, sweet, and slightly tart fruit. The florals come in again with lavender leading the way but this time it’s tied to salted caramel-covered dates with little specks of the dried flowers decorating the sweet confection. The mid-palate holds onto the sweet and meaty date while bitter yet floral Earl Grey tea with a healthy dollop of fresh honey leads towards a finish full of more of that powdery dark cacao just touched by dry chili flakes, adding a slight embrace of warmth to the very backend.
Bottom Line:
This new rye that marries Tennesse whiskey to Colorado craft is a welcomed addition to the category. While this shines in cocktails, I did enjoy it as an everyday sipper with some rocks.
This is another bourbon drinker’s rye with a mash bill that’s believed to be only 51 percent rye (which is likely the same for the Basil Hayden’s). This rye, however, is batched and proofed at a higher ABV, 50 proof, allowing more of the barrel to shine through.
Tasting Notes:
The taste has this beautiful balance of peppery spice with vanilla cream, bright cherry, and eggnog spice that almost feels like a high-rye bourbon — kind of like a sibling to Old Grand-Dad. There’s a musty chocolate edge near the end and the finish leaves you with a fine tobacco spicy buzz. That matrix of flavors delivers on the palate with the vanilla getting super creamy as the cherry really pops as “ripe” and “vibrant” on the tongue. The spice is more attached to a moist tobacco leaf with a bit of a chew to it that’s also just touched by dark chocolate cherry vibes.
Bottom Line:
This is actually open on my cocktail cart right now. It’s great. Mix it. Sip it over some rocks. Fall in love with it! The best part? You can get this anywhere for a fair price.
Wild Turkey’s signature rye benefits from the brand’s signature move in making all their whiskey. The juice is matured for around six years in heavily charred “alligator” barrels. That heavy char and longer aging imbues a lot into the whiskey before it’s batched, lightly proofed down to the trademark 101 proof, and bottled.
Tasting Notes:
There’s this opening of cedar that leads to, I swear, firecracker black powder. There’s also a sense of savory fruit (think pumpkin) on the end of the nose that works nicely with that black gunpowder and cedar. The taste is a cream vanilla — nearly a mint ice cream — with hints of Christmas spices next to sweet yet spicy caramel apples.
Bottom Line:
This is probably the rye I drink the most. One aspect of that is that it’s dirt cheap. Another aspect is that you can get it anywhere and anytime for, again, a fair price. Also, I really like the new 2021 design on these bottles.
This expression is the same process as Jack Daniel’s Tennessee Rye — 70 percent rye mash bill, cave water, starter yeast, sugar maple filtration, new charred oak barrels. The difference is that these bottles are pulled from barrels that were deemed perfect just the way they are. Generally, those barrels are pulled from the very tip-top of the rickhouse — where the air is drier and hotter, allowing a bit more alchemy to happen over the years.
Tasting Notes:
The nose on this one reaches into a basket full of red fruits and berries while leaning into a mild tobacco spice, touch of cedar humidor, and a cinnamon/cherry vibe. That cinnamon amps up on the taste and feels like you’ve dipped it into a jar of Luxardo cherries and then licked that stick while a velvety vanilla cake slowly gets frosted by thick and buttery eggnog frosting. The dry spices amp up on the mid-palate as the cherry somehow gets even thicker, leading to very sticky tobacco that’s laced with spice and cherry.
Bottom Line:
I just tried the 2021 version of this and it was stellar. That sticky tobacco vibe you’re left with is so distinct and unique. The biggest win for this bottle, though, is that you can actually find this on shelves at its MSRP. From here on out on this list, that aspect will be pretty dicey.
Each year, this limited drop varies slightly. This release was a mix of MGP rye (95 percent rye) and High West rye (100 percent rye) finished in French oak barrels that held ruby and tawny port. The barrels picked for this batch were between four and seven years old with the older barrels coming from Indiana and the younger ones from Utah.
Tasting Notes:
This bursts forth with bright red berries covered in rich and bitter dark chocolate with sultanas, burnt orange peels, and nutmeg-heavy French toast custard. The palate really holds onto the berries while savory rhubarb cobbler mingles with dates, old leather tobacco pouches, and vanilla pudding with a salted caramel drizzle. The end leans into eggnog spices with a touch of bitter black tea, more leathery tobacco, and a whisper of fresh mint.
Bottom Line:
If you’re going to get one High West this year, this is the one. It’s delicious, unique, and just accessible enough while still being so rare as to wow your friends.
The juice in this limited edition bottle is a combination of rye whiskeys from Indiana, Tennessee, and Canada. Those whiskeys were aged in Martinique rhum, rhum agricole, apricot brandy, and Madeira casks before vatting at Barrell in Kentucky. The idea was to harness the flavors of wood that aged juice next to the sea to bring that coastal x-factor into the blending process for this rye whiskey.
Tasting Notes:
The nose presents a balance of sweetness and warmth that leads towards apple and cherry candies, Werther’s Originals, bruised peaches, and a lightly dried rose potpourri in a soft leather pouch. The taste opens with a slight touch of that peach followed by pears and savory melon while a hint of bitter grapefruit arrives on the mid-palate with a note of cinnamon, fennel, and green (almost oily) thyme. There’s a return of the pear sweetness on the backend of the taste but you have to hack through a very warm, dry, and almost chewy woody spice nature. The very end of the slow finish has this almost white grape soda vibe with a hint of cream soda (and maybe a touch of root beer), apple cores with the stem and seeds, and … overused sandpaper.
Bottom Line:
For a minute, this was my favorite rye of the year. Then I tried a lot more and this is now a top-five for 2021. All of that aside, this is so distinct and new that it’s almost impossible not to love. And with Barrell Spirits dropping so many releases per year, this is the one you should be hunting down.
This rye was made back in 2003 from Minnesota Rye, Kentucky corn, and North Dakota barley. The juice spent 18-and-a-half years in warehouses K and P on the second and fourth floors. Finally, it was vatted, proofed with that iconic Kentucky limestone water, and bottled.
Tasting Notes:
The nose draws you in with this medley of fresh and earthy honeycombs next to bushels of freshly picked Granny Smith apples sitting in straw baskets with a hint of oily herbs like rosemary and thyme. There’s a heft to the body of this sip that touches on clove and allspice while the sweetness edges towards fresh maple syrup with a touch of butter. The mid-palate veers swiftly away from that sweetness towards an espresso bean bitterness, meaty dates soaked in Earl Grey tea, and milky yet dark chocolate bars sprinkled with smoked salt flakes.
Bottom Line:
Here come the Buffalo Trace picks. This year’s Sazerac BTAC really surprised me. It’s kind of everything you want in a classic, well-aged rye whiskey while still being fresh and new and … sensuous. This bottle really does grab your attention while taking you someplace great.
3. Woodinville 100% Rye Whiskey Finished With Toasted Applewood Staves
Woodinville’s 100% Rye is a multi-award-winning whiskey. A couple of years ago, they created this distillery-only expression of that rye that celebrates Washington state’s biggest crop: Apples. They added toasted applewood staves into the finishing barrels and just let it rest until it was just right. That whiskey was then vatted, proofed, and bottled for the distillery store.
Tasting Notes:
The whiskey opens with a medley of dark berries, tart and sweet apples, kiwi, and the dry staves of a thin wooden gift basket. Hints of cloves spiked into orange peels drive the palate as a dusting of white pepper leads towards a moist apple pipe tobacco that smoothes out with a hint of vanilla cream pie with a lard-infused crust. The mid-palate lets that vanilla cream settles as the apple tobacco spices up towards a warming finish that settles into tart apples dripping in sweet caramel with a buttery base and a small flake of finishing salt.
Bottom Line:
This isn’t being made anymore and that’s a shame. If you do find a bottle on the secondary market, snatch it up. It’ll be the best rye you drink in a long while.
2. Michter’s Singel Barrel 10-Year Kentucky Straight Rye
This release is in the same selection process as the ten-year bourbon above. However, because the point of Michther’s was to bring rye back to mainstream prominence, this bottle holds a very special place in whiskey drinkers’ hearts. This is the bottle of rye that distillers are still chasing to this day.
Tasting Notes:
Butter-rich toffee meets marzipan cut with rose water next to black peppery spice, apple-cider-soaked cinnamon sticks, and earthy cedar bark. Bespoke Red Hots mingle with orange oils, more cedar, vanilla pods, and a rush of fresh spicy/sweet chili peppers. The almond edge loses some of its marzipan sweetness and dries out as the cedar marries spicy tobacco, soft vanilla cream, and orange oils linger on your senses.
Bottom Line:
$200 for a bottle of rye might seem outrageous. But this rye is phenomenal. And it’s worth noting that’s the MSRP price and not the hyped, secondary market price. All of that aside, I’ve often argued that this is the rye all others should be measured against. So grab a bottle and see what you think.
This is the only non-wheated whiskey in the Pappy line. While we don’t know the exact mash bill, Buffalo Trace does use a rye mash bill that’s very low-rye (some say only 51 percent to meet legal requirements). Either way, the juice is then barreled and allowed to mellow for 13 years before vatting, proofing, and bottling.
Tasting Notes:
Imagine sweet tobacco leaves spiked with red peppercorns, rich caramel apples, plenty of holiday spices, and walnuts soaked in warm brandy. Worn leather arrives with hints of those fatty nuts and dried fruits next to the sharply spicy pepperiness. That pepper mellows towards a powdery white pepper, with hints of vanilla cream and buttery toffee lurking underneath a touch of dried berries covered in very dark chocolate. The end is fairly warm at first but fades out evenly and slowly, leaving a cedary sense of wood and a final whisper of peppery yet dry pipe tobacco with the most distant wisp of smoke.
Bottom Line:
I got to try this year’s release and, yeah, it’s beyond great. It’s hard to advocate for a whiskey that’s insanely over-hyped and, therefore, costs over ten times its MSRP. That being said, this really is very delicious. It’s a real shame this is so fleeting for the average consumer.
Good luck out there on our hunt for this one, folks. If you nab a bottle, I envy you. All rye lovers do.
As a Drizly affiliate, Uproxx may receive a commission pursuant to certain items on this list.
Released last December, McCartneyIIIrepresented the completion of a trilogy that Paul McCartney began in 1970 with McCartney, the first solo album he made as The Beatles were breaking up, and then with 1980’s McCartney II. Just like the first two albums were created, McCartney III was performed, recorded, and produced entirely by McCartney in his home studio during lockdown (well…except for the lockdown part) and it’s a stunning display of continuity from one of music’s timeless masters. And while he’s already released the III Reimagined compilation of versions of the album’s songs by artists like Beck, Phoebe Bridgers, and Anderson .Paak, this next act might be the most incredible of them all.
A new mini-documentary documents the process of McCartney and Detroit’s famed Third Man Records pressing plant literally destroying old vinyl copies of the first two solo albums, only to recycle their remains into a 333-copy limited edition vinyl pressing, entitled McCartney/333. In the film, you witness parts of every step in the process: First, labels get chipped off the record, which then gets ground into pellets that are heated to make a soft plastic rope. The rope gets placed into a molded press with the grooves that get pressed into the record before it heads to audio quality control and then sleeved and packaged.
“He’s always thinking about right now,” says Rolling Stone’s Rob Sheffield in the film. “He’s an artist committed to spontaneity. Stagnation is not his thing.” The project definitely has the “metaphysical rebirth” of the album that Third Man Records co-founder Ben Swank alludes to in the mini-doc and it’s truly a fascinating thing to watch and learn about. Because while a lot of vinyl re-issues and special editions seem like the same-ol’-same-ol’ of remasters with bonus tracks, this is a groundbreaking idea from someone who has records in their catalog iconic enough for the pieces of what is created to mean something deeper.
Watch the McCartney/333 mini-doc above and order an indie record copy of the related and slightly more available 3333 edition (also made with reground records at Third Man, here.)
If there’s one thing we can count on from Marvel, it’s an entertaining story, and it just so happens that also extends to what happens behind the cameras as well. Earlier this year, Marvel Studios released a new book titled The Story of Marvel Studios: The Making of the Marvel Cinematic Universe, a “fully authorized, all-access history of Marvel Studios’ creation of the Marvel Cinematic Universe” chock full of some pretty fantastic stories about the MCU. While the tale of how Taika Waititi almost lost out on making Thor: Ragnarokwas one for the ages, a week later a new story has come to light that might just make your day — and have you thanking Thor director Ken Branaugh.
According to The Story of Marvel Studios (via ComicBook), prior to legendary, Oscar-winning actor Anthony Hopkins, 83, being cast in 2011’s Thor as Odin, the actor was actually about to retire. Considering the star has been regularly working in the industry since 1967, it’s not all that surprising he was close to calling it, but luckily for us, Hopkins says Branaugh was responsible for “quite an injection of new energy” in the actor’s life that made him fall in love with his career all over again.
“Although Hopkins agreed to be in the film after reading the script, at that point in his career, the Academy Award-winning actor was seriously considering retirement. Hopkins cites Branaugh as the reason he didn’t leave the business. ‘Ken Branaugh gave me back the chops to work,’ the actor shares. ‘I was gonna give it up, really. But, you see, he won’t let you do that. Working with Ken was quite an injection of new energy into my life. He seems to have that same infectious quality on everybody in the crew. His enthusiasm, his attitude, is so positive, that he brings out the best in everybody.’”
So, it looks like on top of thanking Branaugh for bringing Thor, Loki, and so many other beloved Marvel character to life, we can also thank the director for keeping Hopkins in show business. After all, in the decade since Thor hit theaters, the legendary actor has gone on to win yet another Oscar, star in several full length films (The Father, Solace, and The Two Popes, to name a few), and even delivered a critically-acclaimed performance as Dr. Robert Ford in the HBO series Westworld.
While Hopkins’ time might in the Thor series has alas reached its end, even now the actor is continuing to keep busy. Earlier this year, Hopkins starred in Zero Contact, the first film to ever be released via Vuele, a non-fungible token platform, and he is now currently working on two films slated for 2022 releases: The Son and Armageddon Time. For those of you anxiously awaiting the next Thor film, Chris Hemsworth, Natalie Portman, and director Taika Waititi are all making their big return July 8, 2022, when Thor: Love & Thunder hits theaters.
Over the summer, Tessa Thompson was spotted getting cozy with couple Taika Waititi and Rita Ora. The photos went viral, but as the Thor: Love and Thunder actress told ES Magazine, “This idea that we were caught in some private salacious moment is frankly just untrue. If you look at those images, nowhere are our lips touching. Those are just my friends. They remain my friends, they were just my friends that day, and they continue to be.”
Thompson was annoyed by the “gross invasion of privacy” of a moment between friends being photographed, but she did find one silver lining in all the discourse.
There was no censorious misogynistic commentary around the images, no moral policing. Five years ago, she reckons, there would have been. “So while I didn’t love being embroiled in all that, I think the public discourse around it was at least interesting, in terms of people celebrating that people can have a fun and free time and that’s okay,” she said.
Thompson’s new film, Passing, comes out on Netflix next week. It looks very good. In 2022, she’ll reprise her role as Valkyrie in Thor: Love and Thunder (directed by Waititi) and headline Steve Buscemi’s The Listener, where she plays a “helpline volunteer who is part of the small army that gets on the phone every night across America, fielding calls from all kinds of people feeling lonely, broken, hopeless, and worried.”
If we’re being honest, the best part about a trip to the local movie theater is often the popcorn. Given the shakeup that COVID-19 has caused both in Hollywood and to the cineplexes that rely on regular cinematic output, theaters are having to come up with new and innovative ways to keep the cashflow moving in the right direction. For AMC Entertainment, the answer was right under their noses—and covered in a fake “butter-like” coating.
On Thursday, Deadline reported that AMC is officially getting into the popcorn business. Or, as they put it in their official statement on the matter: The company is “expanding its business outside of the traditional theatrical exhibition industry with plans to capture a piece of the growing multi-billion dollar popcorn market.”
Dubbed AMC Theatres Perfectly Popcorn, the buttery treat will be available in “To Go” packages at theaters, which can be ordered for takeout or pickup. They’ll also be available via food delivery services and at shopping mall kiosks across the country. The company is also aiming to launch a microwaveable popcorn in late 2022, which will be available in grocery and convenience stores.
“The announcement that AMC will become a competitor in the multi-billion popcorn market is so natural and logical, one wonders why the idea has not been tried before,” Adam Aron, AMC’s CEO and chairman of the board, said in a statement. “Needless to say, AMC knows popcorn ever so well. On our busiest days, AMC Theatres currently pops in the range of 50 tons of popcorn per day. But the popularity of popcorn extends well beyond the doors of our movie theatres. With this new AMC initiative, we expect to reach entirely new segments of the U.S. population with our popular AMC Theatres Perfectly Popcorn. For AMC Entertainment, this is an opportunity to diversify our business and to create a new revenue stream for our company, all the while delighting popcorn lovers whether they are in our theatres, are on the go, or find themselves in the comfort of their own homes.”
Movie theater popcorn and we don’t have to put on real pants? Sign us up!
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